I was given this recipe about 17-18 years ago by a co-worker. We loved it so much I had to have the recipe. Try it..it is a lovely dish.
- 1 cup Basmati Rice
- 2 cups water
- pinch of salt
- 1-2 tbsp. saffron flowers (if using a powder, use much less) Can be purchased in any East Indian Store
- 1/2 cup sun dried tomatoes, drained and chopped
- 1 cup fresh fried mushrooms
- 2 cup left over chicken (perhaps from the night before)
- 3 cheese pouring dressing (Kraft)
- 2 tbsp. balsamic vinegar
Cook the rice in the normal manner – about 20 minutes. After the rice has cooked, add the sun dried tomatoes, chicken and mushrooms.
Mix together the dressing, balsamic vinegar to make a salad-like consistency with the rice dish.
This is a great dish for a summer or a buffet addition.
Duck And Mushroom Crostini
Another great way to serve duck so that it will be eaten…..and enjoyed.
When entertaining, it is always fun to ‘up the ante” every once in a while, and this is one way to do it.
- 1 whole duck (cook the day before)
- salt and pepper
- 1 loaf Italian baguette
- 2 tbsp. extra virgin olive oil, plus extra for drizzling
- 2 tbsp. butter
- 1 garlic clove, minced
- 2 cups mushrooms, sliced
- 4 sprigs Italian parsley, chopped
Preheat oven to 350 degrees. Season duck with salt and pepper and roast for 1 hour. Now, turn down the temperature to 300 degrees and continue roasting for a further 1 1/2 hours. Remove and let cool.
When cool enough to handle, pull the meat from the duck. Separate the meat and reserve.
Lightly drizzle some oil over the sliced bread and grill to a golden brown. Saute in frypan remaining oil and butter, add the garlic and cook for about a minute without burning.
Add the mushrooms and toss to mix. Cook for about 3-4 minutes until they soften and get some colour.
Toss with parsley, season and serve on bread slices and top with the duck meat.
YUMMY!
Mushrooms in Sour Cream
I have to tell a little secret…I love mushrooms any way – cooked, raw, sauteed, stuffed…it doesn ‘t matter. You should try this one as it is a real winner.
- 3 tbsp. butter
- 1/2 cup chopped onion
- 1 1/2 lb. fresh white mushrooms, sliced 1/4 inch thick
- pinch of salt
- 1 tsp. paprika
- pinch of pepper
- 1/4 cup chopped parsley
- 1 1/4 cup sour cream
Melt the butter in a skillet and saute the onion until golden. Add the mushrooms and 1/2 cup water. Simmer, covered until mushrooms are tender (about 15 minutes). You might have to add a bit of more water.
Add the salt, pepper, paprika, 2 tbsp. chopped parsley and sour cream. Heat very slowly (do not let this boil or the cream will separate) until hot through all.
Before bringing to the table, sprinkle with the remaining parsley.
Spinach Salad with a Twist
This salad will serve as a nice lunch with a fresh roll and a glass of wine on the deck or as an appetizer for a beautiful dinner ahead. Serves 4 for dinner or 6 for lunch. In this case, size DOES matter.
- 1 cup shredded crab meat
- 3 hard cooked eggs, shelled and sliced
- 5-6 white mushrooms, cleaned and thinly sliced
- 1/2 cup Hellmans mayonnaise (not salad dressing)
- 1/2 cup sour cream
- 2 tbsp. parsley minced
- 1 tbsp vinegar
- 2 tbsp lemon juice
- 1 clove crushed garlic
- Fresh baby spinach, washed, spun dry, stems removed, torn into bite size pieces
On pretty serving plates, place a healthy handful of spinach leaves in the center. In a ‘neat’ way, lay out the egg slices, mushrooms and sprinkle the crab meat on top.
Mix together the dressing until it is well blended and generously drizzle over the salad.
What did I tell you? It is yummy. Oh yes, don’t forget the garlic toast or, better yet, warm slices of focaccia bread.
Potato Mushroom Bake Ahead
This recipe will serve 8 and could be made the day before the dinner.
- 4 tbsp extra virgin olive oil, divided
- 3 lbs Yukon gold potatoes, peeled, cut lengthwise into 1/8†slices
- 1 tsp salt plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (plus more if needed)
- 1 cup fresh grated parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb white button mushrooms
Preheat oven to 350 degrees
Brush a 13 x 9 inch baking dish with olive oil. Arrange one third of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt. Pour about one third of the whipping cream over the top and about one quarter of the cheese. Repeat layering as above three more times. Bake uncovered for about forty to forty-five minutes. Adding more cream, if necessary, to keep moist.
Slice mushrooms and toss with remaining oil and layer over the top of the potatoes, around the edges. Drizzle one quarter cup of cream over top of the mushrooms and one-quarter cup of cheese.
Continue to bake another twenty minutes until potato edges are golden.
To make ahead: Make as above. Cool one hour, then cover and place in fridge. Before serving, cut into serving portions, place on a cookie sheet, cover with foil and heat in a 350 degree oven for about fifteen to twenty minutes. For a fancier presentation, use large cookie cutters in any “cut” you want.
This is yummy, yummy, yummy.
Beef, Mushroom and Pepper Tart/Pizza
Who says you can’ t have both? Tart or pizza? Combine the two and it is, no matter how you word it……fabulous and super tasty.
Busy schedule during the week or just a TGIF day, this one’s the real lifesaver.
- 1 lb. lean ground beef
- 8 oz. fresh, sliced mushrooms
- 1/2 green pepper, cut into strips and then cut into small pieces
- 3 shallots, sliced
- pinch of salt
- pinch of pepper
- 1 package of puff pastry, thawed
- 3-4 oz. Manchego cheese
- fresh oregano or basil
Preheat your oven to 425 degrees. In a skillet, cook the beef and shallots until starting to turn brown and add the mushrooms and green pepper. Stirring occasionally, add the salt and pepper and drain off the excess fat.
Grease a large baking sheet or line with parchment paper. Unroll the puff pastry and roll it out to about 15 x 12 inches. Top the dough with all the filling, keeping it about an inch off the sides.
Placethe pastry edges up over the mixture, folding as necessary. Do not cover completely, hence the tart feel.
Bake for about 15-20 minutes or until the pastry is golden brown and cooked through. Remove from the oven and sprinkle the cheese over the top and drop some fresh oregano or basil on top. Slice, plate and enjoy.
If staying in, pour a glass of wine for the over 19’s and soda or chocolate milk for the younger set. Mini party in no time.
Baked Mushrooms in Cheese Sauce
I love mushrooms ….cooked, raw, baked…it doesn’t matter.
- 8 large white button mushrooms
- 2 slices bacon, diced
- 1 recipe of white sauce
- 1 cup grated Romano cheese
- 1 1/2 cups fine bread crumbs
Remove stems and coarsely chop. Fry the bacon until crisp. Remove. Add the chopped mushrooms – cook over medium heat until all the fat has been absorbed.
Combine the white sauce and 3/4 cup of cheese. Stir until melted. Stir in the chopped mushrooms.
Arrange caps in a shallow baking dish and sprinkle with the crumbs.
Pour sauce on, sprinkle with the remaining cheese. Bake in a 350 degree oven for about 20 minutes until the topping is brown.
**parmesan or any hard cheese can be used.
This will yield 4 servings.
Mushroom Dip
Tasty, tasty, tasty! What else can I say?
- 1 tbsp. olive oil
- 4 1/2 cups chopped mushrooms
- pinch of salt
- 2 cloves of crushed garlic
- 1 tbsp. parsley (breath saver??)
- 3/4 cup thick Greek-style yogurt
- 3/4 cups sour cream
- 1 tbsp. lemon juice
Heat the oil in a frypan and add the mushrooms and a pinch of salt. Cook over a medium heat until all the moisture has evaporated and they are very soft (6-8 minutes). Remove from heat and allow to cool completely.
Add all the other ingredients and mix well. Serve with crackers. Serve this only at room temperature.
You can, if there is any left, store in an airtight container in the refrigerator for no longer that 2 days. If you use older mushrooms you get a stronger flavour.
Bacon Mushroom Soup
I mentioned before, and had previously put in one of the recipes from the cooking class with Chef Justin, (Walnut Beach Resort) that he made four different dishes. This is another of the recipes and believe me, you have never tasted a soup as delicious as this one.
- 8 slices of bacon, diced
- 1 onion
- 3 garlic cloves, minced
- 4 cups of sliced mushrooms (your choice)
- 6 tbsp. flour
- 1 litre vegetable stock, hot
- 1 cup half and half cream
- 3 sprigs of thyme
- salt and pepper to taste
In a hot soup pot, saute the bacon until crispy and remove from the pot and set aside. Discard the bacon fat EXCEPT for 2 tbsp. you leave in the pot.
Place the pot back on the heat and saute the onions on high to get some quick colour. Once the onions are lightly browned, add the mushrooms and saute.
Once this has cooked, stir in the garlic and flour to make a thick paste. Slowly add the vegetable stock to the mixture, in four equal parts, stirring to incorp- orate the stock in between each addtion.
Add cream and the sprigs of thyme.
Bring the soup to a boil then drop to a simmer and cook for 20 minutes minimum.
Add salt and pepper to taste. Remove the sprigs of thyme. When plating, add a dollop of chive whipped creme fraiche in the middle of each bowl.
Chive Creme fraiche
- 1/2 cup whipping cream
- 2 tbsp. sour cream
- 2 tbsp. fresh chives, finely chopped
Whip the cream until medium peaks appear, then fold in the sour cream and chives.
As mentioned many, many times before I shudder at the mention of chives, BUT and a big BUT, it was fabulous in the soup. You could’t taste them but it enhanced the soup.
Thanks again Justin!
Spinach Salad With Mushrooms and Cranberries
Spinach is wonderful in so many ways and this is just another one. Make sure it is washed, dried and crisp when using in a salad.
Serves 6
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 6 ounce bag of fresh baby spinach
- 8 ounces button mushrooms, sliced
- 1/2 cup dried cranberries, chopped
- 1/2 cup roasted cashews
Whisk the lemon juice, balsamic vinegar and mustard together, gradually whisking in the olive oil.
In a bowl, combine the spinach which has been washed, spin dried and stems removed, with the other ingredients and lightly toss together.
Just before serving, add the dressing. I find that if you add just enough dressing to coat, it would be enough. Put the remaining dressing in a small dish with a spoon for guests to add more, if they wish.
So delightful and the cranberries add a touch of sweet/tang needed to bring this salad up a notch.
Fresh Mushroom Soup
I love mushrooms – cooked, fried, raw, it doesn’t matter and this is a great soup to make.I
Serves 6
- 1 lb. various mushrooms
- Juice of 1/2 lemon
- 1 tbsp. fresh rosemary, chopped
- 1/2 bay leaf
- 2 cups whipping cream
- 1 cup chicken stock
- 1/2 cup chardonnay wine
- Pinch salt
- 1/2 tsp pepper
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp parsley, chopped fine
Finely chop mushrooms and combine with lemon juice. Melt butter in a large fry pan and add mushrooms, bay leaf, rosemary and cook, stirring often until liquid completely evaporates. Blend in cream, stock, salt and pepper and bring to a boil. Reduce heat.
Dissolve cornstarch in water, whisking until smooth. Add a ladle of hot liquid to cornstarch and pour it all back in the soup. Simmer for twenty minutes.
Ladle in heated bowls and sprinkle with the fine parsley. Be sure you discard the bay leaf.
This soup is so tasty, you will lick the pot.
Bacon/Mushroom Bites
Most times, the Hors d’Oeurves are always the same and rather boring. Try this one and start a trend. New, exciting and a step up.
- 1 egg yolk, lightly beaten
- 3 sheets of frozen ready-rolled Filo pastry
- 2 tbsp. oil
- 4 strips bacon, crisp and chopped
- 1/2 white onion, finely chopped
- couple of springs of parsley, finely chopped
- 8 oz. Philadelphia Cream Cheese
- 12 oz. white button mushrooms, finely chopped
- 4 eggs
To start, preheat your oven to 425 degrees. Brush a 9 inch square cake pan with softened butter.
Brush one sheet of filo pastry with the beaten egg, and carefully add the other sheet on top of this. Repeat with third sheet. Trim the edges to fit the baking pan. Prick the pastry with a fork and bake for 15 minutes (watch carefully so it doesn’t burn) and is golden.
Remove from the oven and reduce the heat to 350 degrees.
Heat the 2 tbsp. of oil in a saucepan, add the mushrooms and onions; over medium heat, stir until well browned. Remove to a separate bowl and cook the bacon until crisp. Add the mushrooms back in and also the parlsey; allow to cool.
With electric mixer, beat the eggs and cream cheese for 4-6 minutes. Add the cooled mixture and stir well to combine. Pour into the cake pan and bake for abut 25 minutes or until firm and lightly browned. Cool in the pan and cut into little triangles. Do not keep overnight. Truly the best the same day you make them.
If you do not eat the whole lot before your company arrives, you are a good soul. Enjoy!